Vegetarian mains
Turnips, Brussels sprouts and beetroot with hazelnuts
The success of this unusual vegetarian main relies on cooking the different vegetables well and finishing them off with a really good wine vinegar. If you don't have any of the root veg, carrots and parsnips make good alternatives. Couscous makes a good, quick accompaniment.
Ingredients
- 4 beetroot, trimmed
- 400g Brussels sprouts, halved
- 400g turnips, peeled and cut into wedges 2cm thick
- 3 tbsp butter
- 1 small red onion, finely chopped
- 50g hazelnuts, finely chopped
- 2 tsp fresh thyme, chopped
- 3 garlic cloves, crushed
- 1 tbsp Muscat vinegar
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Put the beetroot in a dish, add a splash of water, then cover with foil and bake until tender - about 45 minutes, depending on size.
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Step 2
Meanwhile, add the sprouts to a large pan of boiling salted water and cook for about 5 minutes, until just tender. Remove with a slotted spoon, refresh in cold water, then drain and set aside.
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Step 3
In the same water, cook the turnips for about 6 minutes, until just tender, then drain and refresh in cold water. Drain again and set aside.
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Step 4
Melt the butter in a large frying pan, add the onion and hazelnuts and fry for about 3 minutes, until the nuts start to brown. Add the thyme and garlic and mix well.
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Step 5
Add the beetroot, sprouts and turnips and cover the pan. Cook gently for about 5 minutes to heat the vegetables through. Sprinkle with the vinegar, season to taste and mix well.
